300 Type Noodle Press Using Tutorial

Depending on the type and amount of pasta you want to make, prepare the appropriate amount of dough. The hardness of the dough should be moderate, too hard may damage the machine, too soft will easily stick to the press roller. Generally speaking, the water content of the dough for making noodles is about 40%-50%, which can be adjusted appropriately according to the water absorption of the flour. Knead the dough until smooth, cover with a damp cloth or plastic wrap, and leave to rest for 15-30 minutes to make the dough softer and easier to press.

Turn the adjusting handle on the side of the dough press to adjust the roller spacing to the maximum. Usually the initial spacing of the new machine is about 5-10 mm, which can be fine-tuned according to the softness of the dough and the actual situation.

open the conveyor belt switch, cut the dough into the appropriate size of the block, the width is generally not more than two-thirds of the feed port of the dough press, and the length is about 10-15 cm. Place the dough pieces gently on the conveyor belt and allow them to automatically pass between the rollers.

Take out the first pressed sheet, fold it in half and put it into the medium pressure surface of the dough press again, repeat this 3-5 times. Each time the surface is pressed, the press roller spacing can be gradually reduced according to the thickness of the surface, generally reduced by 1-2 mm each time. By pressing the surface several times, the surface can be made smoother and more ductile.

When the sheet reaches the desired thickness, stop adjusting the press roll spacing. Generally speaking, the thickness of the surface for making ordinary noodles is about {{0}} mm, and the thickness of the surface for making wonton skin is about 0.5-1 mm, which can be determined according to actual needs.